Progress in the Preparation of RS3 Resistant Starch by Physical Methods

Chujia ZHANG; Boxin DOU; Man GAO; Zhi ZHANG; Ying LIU; Jianhui JIA; Na ZHANG

doi:10.13386/j.issn1002-0306.2022090008

Volume 44 Issue 13

Jun. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(13): 425-433. > DOI: 10.13386/j.issn1002-0306.2022090008

ZHANG Chujia, DOU Boxin, GAO Man, et al. Progress in the Preparation of RS3 Resistant Starch by Physical Methods[J]. Science and Technology of Food Industry, 2023, 44(13): 425−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090008.

Citation:

PDF (1221 KB)

Progress in the Preparation of RS3 Resistant Starch by Physical Methods

Chujia ZHANG^1,,
Boxin DOU^1, ,,
Man GAO¹,
Zhi ZHANG²,
Ying LIU¹,
Jianhui JIA^{1, 3},
Na ZHANG^1, ,

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China
3.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China

More Information

Received Date: September 04, 2022
Available Online: April 13, 2023

Graphical Abstract

Abstract

Abstract

Resistant starches are polysaccharides that are not digested and absorbed in the small intestine of healthy humans and are beneficial to human health. Regenerated starch (RS3), as one of the types of resistant starch, is widely used in the food industry because of its good thermal stability and low water-holding capacity. This paper reviews the factors affecting the preparation of RS3 resistant starch by ultrasonic, microwave, moist heat, and toughening on its yield, physicochemical properties, and structure of RS3 resistant starch in recent years, and provides an outlook on the current status of physical preparation of RS3 resistant starch, to provide useful references for the study of physical preparation of RS3 resistant starch and promote the practical application of physical preparation of resistant starch.
- RS3 resistant starch,
- physical method,
- properties,
- structure

FullText(HTML)

References (74)

References

[1]	ENGLYST H N, KINGMAN S M, CUMMINGS J H. Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992,46(S2):S33−55.
[2]	BIRT D F, BOYLSTON T, HENDRICH S, et al. Resistant starch: Promise for improving human health[J]. Advances in Nutrition,2013,4(6):587−601. doi: 10.3945/an.113.004325
[3]	TIAN S, SUN Y. Influencing factor of resistant starch formation and application in cereal products: A review[J]. International Journal of Biological Macromoleculesnt,2020,149:424−431. doi: 10.1016/j.ijbiomac.2020.01.264
[4]	DING Y B, LUO F J, LIN Q L. Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment[J]. Food Chemistry,2019,294(1):248−259.
[5]	HUANG J, CHANG R, MA R, et al. Effects of structure and physical chemistry of resistant starch on short-term satiety[J]. Food Hydrocolloids,2022,132:107828. doi: 10.1016/j.foodhyd.2022.107828
[6]	RECIFE A, MENEGUIN A B, CURY B, et al. Evaluation of retrograded starch as excipient for controlled release matrix tablets[J]. Journal of Drug Delivery Science and Technology,2017,40:83−94. doi: 10.1016/j.jddst.2017.06.003
[7]	米红波, 邓婷月, 李毅, 等. 抗性淀粉的消化特性及其在食品中的应用[J]. 食品与生物技术学报,2021,40(9):9−15. [MI H B, DENG T Y, LI Y, et al. Digestive properties of resistant starch and its application in food[J]. Journal of Food and Biotechnology,2021,40(9):9−15. doi: 10.3969/j.issn.1673-1689.2021.09.002 MI H B, DENG T Y, LI Y, et al. Digestive properties of resistant starch and its application in food[J]. Journal of Food and Biotechnology, 2021, 40(9): 9-15. doi: 10.3969/j.issn.1673-1689.2021.09.002
[8]	朱平, 孔祥礼, 包劲松. 抗性淀粉在食品中的应用及功效研究进展[J]. 核农学报,2015,29(2):327−336. [ZHU P, KONG X L, BAO J S. Research progress on the application and efficacy of resistant starch in food[J]. Journal of Nuclear Agriculture,2015,29(2):327−336. doi: 10.11869/j.issn.100-8551.2015.02.0327 ZHU P, KONG X L, BAO J S. Research progress on the application and efficacy of resistant starch in food[J]. Journal of Nuclear Agriculture, 2015, 29(2): 327-336. doi: 10.11869/j.issn.100-8551.2015.02.0327
[9]	蔡灿欣. 抗性淀粉的挤压法制备、性质及其应用研究[D]. 无锡: 江南大学, 2021. CAI C X. Preparation, properties and application of resistant starch by extrusion[D]. Wuxi: Jiangnan University, 2021.
[10]	李光耀, 李林波, 杨天佑, 等. 物理场预处理对淀粉改性及其多尺度结构的影响研究进展[J]. 食品与机械,2021,37(7):213−218. [LI G Y, LI L B, YANG T Y, et al. Research progress on the effect of physical field pretreatment on starch modification and its multi-scale structure[J]. Food and Machinery,2021,37(7):213−218. doi: 10.13652/j.issn.1003-5788.2021.07.035 LI G Y, LI L B, YANG T Y, et al. Research progress on the effect of physical field pretreatment on starch modification and its multi-scale structure[J]. Food and Machinery, 2021, 37(7): 213-218. doi: 10.13652/j.issn.1003-5788.2021.07.035
[11]	DIAS D R C, BARROS Z M P, DE CARVALHO C B O, et al. Effect of sonication on soursop juice quality[J]. LWT-Food Science and Technology,2015,62(1):883−889. doi: 10.1016/j.lwt.2014.09.043
[12]	MA Z, HU X, BOYE J. Research advances on the formation mechanism of resistant starch type III: A review.[J]. Critical Reviews in Food Science and Nutrition,2020,60(2):276−297. doi: 10.1080/10408398.2018.1523785
[13]	余世锋, 张莹, 孙天颖, 等. 超声处理对大米RS3型抗性淀粉产率的影响[J]. 食品科技,2013,38(3):134−138. [YU S F, ZHANG Y, SUN T Y, et al. Effect of ultrasonic treatment on the yield of RS3 resistant starch in rice[J]. Food Science and Technology,2013,38(3):134−138. doi: 10.13684/j.cnki.spkj.2013.03.059 YU S F, ZHANG Y, SUN T Y, et al. Effect of ultrasonic treatment on the yield of RS3 resistant starch in rice[J]. Food Science and Technology, 2013, 38(3): 134-138. doi: 10.13684/j.cnki.spkj.2013.03.059
[14]	YOU Q, ZHANG X, FANG X, et al. Ultrasonic-assisted preparation and characterization of RS3 from pea starch[J]. Food and Bioprocess Technology,2019,12(7):1244−1249. doi: 10.1007/s11947-019-02277-z
[15]	王萌. 超声波和微波双重处理对淀粉理化性质和功能性质的影响[D]. 北京: 北京林业大学, 2021. WANG M. Effect of ultrasonic and microwave treatment on the physicochemical and functional properties of starch[D]. Beijing: Beijing Forestry University, 2021.
[16]	LIANG Q, CHEN X, REN X, et al. Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch[J]. LWT-Food Science and Technology,2021,147(3):111616.
[17]	刘淑婷, 王颖, 王志辉, 等. 超声-微波协同酶法制备芸豆抗性淀粉工艺优化及结构分析[J]. 中国食品学报,2020,20(5):187−195. [LIU S T, WANG Y, WANG Z H, et al. Process optimization and structural analysis of resistant starch from kidney beans by ultrasound-microwave synergistic enzymatic method[J]. Chinese Journal of Food Science,2020,20(5):187−195. doi: 10.16429/j.1009-7848.2020.05.024 LIU S T, WANG Y, WANG Z H, et al. Process optimization and structural analysis of resistant starch from kidney beans by ultrasound-microwave synergistic enzymatic method[J]. Chinese Journal of Food Science, 2020, 20(5): 187-195. doi: 10.16429/j.1009-7848.2020.05.024
[18]	胡方洋, 陈金玉, 张坤生, 等. 超声制备抗性淀粉及其对香肠品质和血糖生成指数的影响[J]. 中国食品学报,2022,22(4):125−138. [HU F Y, CHEN J Y, ZHANG K S, et al. Ultrasonic preparation of resistant starch and its effect on sausage quality and glycemic index[J]. Chinese Journal of Food Science,2022,22(4):125−138. doi: 10.16429/j.1009-7848.2022.04.013 HU F Y, CHEN J Y, ZHANG K S, et al. Ultrasonic preparation of resistant starch and its effect on sausage quality and glycemic index[J]. Chinese Journal of Food Science, 2022, 22(4): 125-138. doi: 10.16429/j.1009-7848.2022.04.013
[19]	闫巧珍, 高瑞雄, 侯传丽, 等. 超声波处理对马铃薯全粉理化性质和消化特性的影响[J]. 中国粮油学报,2017,32(8):105−110. [YAN Q Z, GAO R X, HOU C L, et al. Effect of ultrasonic treatment on the physicochemical properties and digestive characteristics of whole potato flour[J]. Chinese Journal of Cereals and Oils,2017,32(8):105−110. doi: 10.3969/j.issn.1003-0174.2017.08.017 YAN Q Z, GAO R X, HOU C L, et al. Effect of ultrasonic treatment on the physicochemical properties and digestive characteristics of whole potato flour[J]. Chinese Journal of Cereals and Oils, 2017, 32(8): 105-110. doi: 10.3969/j.issn.1003-0174.2017.08.017
[20]	BABU A S, MOHAN R J, PARIMALAVALLI R. Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch[J]. Food Chemistry,2019,271:457−465. doi: 10.1016/j.foodchem.2018.07.197
[21]	ZHANG B, XIAO Y, WU X, et al. Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments[J]. International Journal of Biological Macromolecules,2021,185:206−218. doi: 10.1016/j.ijbiomac.2021.06.127
[22]	常然然. 重结晶型抗性淀粉制备、消化过程及酵解规律研究[D]. 无锡: 江南大学, 2021. CHANG R R. Study on the preparation, digestion and fermentation of recrystallized resistant starch[D]. Wuxi: Jiangnan University, 2021.
[23]	DING Y B, LIANG Y, LUO F J, et al. Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying[J]. Carbohydrate Polymers,2020,228:115350. doi: 10.1016/j.carbpol.2019.115350
[24]	杨小玲, 赵维, 陈佑宁, 等. 超声酶解法制备玉米抗性淀粉的结构及性质[J]. 食品研究与开发,2017,38(24):11−14, 41. [YANG X L, ZHAO W, CHEN Y N, et al. Structure and properties of corn resistant starch prepared by ultrasonic enzymatic digestion[J]. Food Research and Development,2017,38(24):11−14, 41. doi: 10.3969/j.issn.1005-6521.2017.24.003 YANG X L, ZHAO W, CHEN Y N, et al. Structure and properties of corn resistant starch prepared by ultrasonic enzymatic digestion[J]. Food Research and Development, 2017, 38(24): 11-14, 41. doi: 10.3969/j.issn.1005-6521.2017.24.003
[25]	陈薪乡. 慈姑抗性淀粉的超声波协同酶法制备技术研究[D]. 镇江: 江苏大学, 2020. CHEN X X. Study on the preparation technology of arrowhead resistant starch by synergistic effect of ultrasonic and enzyme[D]. Zhenjiang: Jiangsu University, 2020.
[26]	CHANG R, LU H, BIAN X, et al. Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in vitro digestibility[J]. Food Hydrocolloids,2021,110:106141. doi: 10.1016/j.foodhyd.2020.106141
[27]	唐双, 杨英, 谢琪琪, 等. 物理加工方法对淀粉及淀粉基食品中抗性淀粉含量的影响[J]. 中国粮油学报,2022,37(7):188−194. [TANG S, YANG Y, XIE Q Q, et al. Effect of physical processing methods on the content of resistant starch in starch and starch-based foods[J]. Chinese Journal of Cereals and Oils,2022,37(7):188−194. doi: 10.3969/j.issn.1003-0174.2022.07.027 TANG S, YANG Y, XIE Q Q, et al. Effect of physical processing methods on the content of resistant starch in starch and starch-based foods[J]. Chinese Journal of Cereals and Oils, 2022, 37(7): 188-194. doi: 10.3969/j.issn.1003-0174.2022.07.027
[28]	林姗, 黄灿灿, 吴小婷, 等. 微波法制备莲子抗性淀粉工艺参数的优化[J]. 热带农业科学,2015,35(6):66−71. [LIN S, HUANG C C, WU X T, et al. Optimization of process parameters for the preparation of lotus seed resistant starch by microwave method[J]. Tropical Agricultural Science,2015,35(6):66−71. doi: 10.3969/j.issn.1009-2196.2015.06.014 LIN S, HUANG C C, WU X T, et al. Optimization of process parameters for the preparation of lotus seed resistant starch by microwave method[J]. Tropical Agricultural Science, 2015, 35(6): 66-71. doi: 10.3969/j.issn.1009-2196.2015.06.014
[29]	张钟, 夏丹丹, 王丽. 酸解-微波法制备RS3型玉米抗性淀粉工艺参数优化[J]. 食品工业科技,2014,35(12):282−286. [ZHANG Z, XIA D D, WANG L. Optimization of process parameters for the preparation of RS3 corn resistant starch by acid digestion-microwave method[J]. Food Industry Science and Technology,2014,35(12):282−286. doi: 10.13386/j.issn1002-0306.2014.12.053 ZHANG Z, XIA D D, WANG L. Optimization of process parameters for the preparation of RS3 corn resistant starch by acid digestion-microwave method[J]. Food Industry Science and Technology, 2014, 35(12): 282-286. doi: 10.13386/j.issn1002-0306.2014.12.053
[30]	牛春艳, 唐远发. 微波—酶法制备玉米抗性淀粉工艺优化[J]. 食品与机械,2016,32(6):198−200. [NIU C Y, TANG Y F. Process optimization of corn resistant starch preparation by microwave-enzyme method[J]. Food and Machinery,2016,32(6):198−200. doi: 10.13652/j.issn.1003-5788.2016.06.047 NIU C Y, TANG Y F. Process optimization of corn resistant starch preparation by microwave-enzyme method[J]. Food and Machinery, 2016, 32(6): 198-200. doi: 10.13652/j.issn.1003-5788.2016.06.047
[31]	刘树兴, 杨麒, 赵广蒙. 直链淀粉含量对小麦RS_3型抗性淀粉得率的影响[J]. 食品科技,2016,41(12):226−231. [LIU S X, YANG Q, ZHAO G M. Effect of straight-chain starch content on the yield of RS_3 resistant starch in wheat[J]. Food Science and Technology,2016,41(12):226−231. doi: 10.13684/j.cnki.spkj.2016.12.045 LIU S X, YANG Q, ZHAO G M. Effect of straight-chain starch content on the yield of RS_3 resistant starch in wheat[J]. Food Science and Technology, 2016, 41(12): 226-231. doi: 10.13684/j.cnki.spkj.2016.12.045
[32]	李周勇, 韩育梅, 夏德冬. 马铃薯抗性淀粉的微波预处理条件及性质研究[J]. 食品研究与开发,2014,35(2):1−6. [LI Z Y, HAN Y M, XIA D D. Microwave pretreatment conditions and properties of potato resistant starch[J]. Food Research and Development,2014,35(2):1−6. doi: 10.3969/j.issn.1005-6521.2014.02.001 LI Z Y, HAN Y M, XIA D D. Microwave pretreatment conditions and properties of potato resistant starch[J]. Food Research and Development, 2014, 35(2): 1-6. doi: 10.3969/j.issn.1005-6521.2014.02.001
[33]	刘敏, 韩育梅, 何君, 等. 马铃薯抗性淀粉的微波-湿热制备工艺优化及结构表征[J]. 食品工业科技,2018,39(15):176−180, 188. [LIU M, HAN Y M, HE J, et al. Optimization and structural characterization of microwave-hygrothermal preparation of potato resistant starch[J]. Food Industry Science and Technology,2018,39(15):176−180, 188. doi: 10.13386/j.issn1002-0306.2018.15.032 LIU M, HAN Y M, HE J, et al. Optimization and structural characterization of microwave-hygrothermal preparation of potato resistant starch[J]. Food Industry Science and Technology, 2018, 39(15): 176-180, 188. doi: 10.13386/j.issn1002-0306.2018.15.032
[34]	原沙沙. 微波对马铃薯淀粉特性影响的研究[D]. 郑州: 河南工业大学, 2012. YUAN S S. Study on the effect of microwave on potato starch properties[D]. Zhengzhou: Henan University of Technology, 2012.
[35]	袁璐. 微波处理对大米淀粉结构特征及其挥发性风味物质的影响[D]. 南昌: 南昌大学, 2020. YUAN Y. Effect of microwave treatment on the structural characteristics of rice starch and its volatile flavor substances[D]. Nanchang: Nanchang University, 2020.
[36]	周定婷. 不同加工方式对豌豆抗性淀粉的结构及体外酵解特性的影响[D]. 西安: 陕西师范大学, 2020. ZHOU D T. Effect of different processing methods on the structure and in vitro fermentation properties of pea resistant starch[D]. Xi'an: Shaanxi Normal University, 2020.
[37]	李江涛. 微波诱导高抗性淀粉的形成机制研究[D]. 武汉: 华中农业大学, 2016. LI J T. Study on the formation mechanism of microwave-induced highly resistant starch[D]. Wuhan: Huazhong Agricultural University, 2016.
[38]	ZHI W, ZHOU Y, WANG R, et al. Effect of microwave treatment on the properties of starch in millet kernels[J]. Starch-Stärke, 2022: 2200063.
[39]	WANG M, SUN M, ZHANG Y, et al. Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity[J]. Food Chemistry,2019,298:125015. doi: 10.1016/j.foodchem.2019.125015
[40]	PRATIWI M, FARIDAH D N, LIOE H N. Structural changes to starch after acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT): A review[J]. Starch-Stä rke,2018,70(1-2):1700028.
[41]	FONSECA L, HALAL S, DIAS A, et al. Physical modification of starch by heat-moisture treatment and annealing and their applications: A review.[J]. Carbohydrate Polymers,2021,274:118665. doi: 10.1016/j.carbpol.2021.118665
[42]	李琳何, 党雯琳, 张喻. 湿热处理制备马铃薯抗性淀粉工艺优化[J]. 保鲜与加工,2020,20(6):142−147. [LI L H, DANG W L, ZHANG Y. Optimization of wet heat treatment for the preparation of potato resistant starch[J]. Preservation and Processing,2020,20(6):142−147. doi: 10.3969/j.issn.1009-6221.2020.06.023 LI L H, DANG W L, ZHANG Y. Optimization of wet heat treatment for the preparation of potato resistant starch[J]. Preservation and Processing, 2020, 20(6): 142-147. doi: 10.3969/j.issn.1009-6221.2020.06.023
[43]	王宏伟. 湿热处理和脂肪酸复合作用调控大米淀粉消化性能及营养功能的研究[D]. 广州: 华南理工大学, 2017. WANG H W. Study on the regulation of starch digestibility and nutritional function of rice by wet heat treatment and fatty acid complex[D]. Guangzhou: South China University of Technology, 2017.
[44]	唐玮泽. 多次湿热处理对大米淀粉和米粉消化性的影响[D]. 长沙: 中南林业科技大学, 2021. TANG W Z. Effect of multiple moist heat treatments on the digestibility of rice starch and rice flour[D]. Changsha: Zhongnan University of Forestry Science and Technology, 2021.
[45]	KLEIN B, PINTO V Z, VANIER N L, et al. Effect of single and dual heat-moisture treatments on properties of rice, cassava, and pinhao starches[J]. Carbohydrate Polymers,2013,98(2):1578−1584. doi: 10.1016/j.carbpol.2013.07.036
[46]	李红梅, 陈文文, 黄璐, 等. 复合湿热处理对苦荞全粉理化特性及体外消化性的影响[J]. 食品科学技术学报,2021,39(5):39−48. [LI H M, CHEN W W, HUANG L, et al. Effect of complex moist heat treatment on the physicochemical properties and in vitro digestibility of whole buckwheat flour[J]. Journal of Food Science and Technology,2021,39(5):39−48. doi: 10.12301/j.issn.2095-6002.2021.05.005 LI H M, CHEN W W, HUANG L, et al. Effect of complex moist heat treatment on the physicochemical properties and in vitro digestibility of whole buckwheat flour[J]. Journal of Food Science and Technology, 2021, 39(5): 39-48. doi: 10.12301/j.issn.2095-6002.2021.05.005
[47]	杨帆, 肖华西, 林亲录, 等. 超声波-湿热法结合酸水解制备大米抗性淀粉及其理化性质研究[J]. 中国粮油学报,2018,33(7):43−50. [YANG F, XIAO H X, LIN Q L, et al. Preparation and physicochemical properties of rice resistant starch by ultrasonic-hygrothermal method combined with acid hydrolysis[J]. Chinese Journal of Cereals and Oils,2018,33(7):43−50. doi: 10.3969/j.issn.1003-0174.2018.07.008 YANG F, XIAO H X, LIN Q L, et al. Preparation and physicochemical properties of rice resistant starch by ultrasonic-hygrothermal method combined with acid hydrolysis[J]. Chinese Journal of Cereals and Oils, 2018, 33(7): 43-50. doi: 10.3969/j.issn.1003-0174.2018.07.008
[48]	GOEL C, SEMWALl A D, KHAN A, et al. Physical modification of starch: Changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starch[J]. Journal of Food Science and Technology,2020,57(8):2941−2948. doi: 10.1007/s13197-020-04326-4
[49]	LIU H, LÜ M, WANG L, et al. Comparative study: How annealing and heat-moisture treatment affect the digestibility, textural, and physicochemical properties of maize starch[J]. Starch-Starke,2016,68:1−11. doi: 10.1002/star.201500151
[50]	谢涛, 唐雅璐, 刘艳兰, 等. 小红栲抗性淀粉的理化功能特性[J]. 食品与机械,2019,35(11):47−51. [XIE T, TANG Y L, LIU Y L, et al. Physicochemical and functional properties of resistant starch from small red tannins[J]. Food and Machinery,2019,35(11):47−51. doi: 10.13652/j.issn.1003-5788.2019.11.010 XIE T, TANG Y L, LIU Y L, et al. Physicochemical and functional properties of resistant starch from small red tannins[J]. Food and Machinery, 2019, 35(11): 47-51. doi: 10.13652/j.issn.1003-5788.2019.11.010
[51]	XIAO Y, LIU H, WEI T, et al. Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment[J]. LWT, 2017: 285-292.
[52]	高群玉, 叶营, 王琳. 湿热处理对不同晶型淀粉理化性质及消化性的影响[J]. 现代食品科技,2015,31(3):60−65. [GAO Q Y, YE Y, WANG L. Effect of moist heat treatment on the physicochemical properties and digestibility of different crystalline starches[J]. Modern Food Science and Technology,2015,31(3):60−65. doi: 10.13982/j.mfst.1673-9078.2015.3.011 GAO Q Y, YE Y, WANG L. Effect of moist heat treatment on the physicochemical properties and digestibility of different crystalline starches[J]. Modern Food Science and Technology, 2015, 31(3): 60-65. doi: 10.13982/j.mfst.1673-9078.2015.3.011
[53]	BEMILLER J N, HUBER K C. Physical modification of food starch functionalities[J]. Annual Review of Food Science & Technology,2015,6:19−69.
[54]	张明. 湿热协同微波处理对淀粉理化性质及消化性的影响[D]. 广州: 华南理工大学, 2014. ZHANG M. Effect of wet heat synergistic microwave treatment on the physicochemical properties and digestibility of starch[D]. Guangzhou: South China University of Technology, 2014
[55]	MA Z, BOYE J I. Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review[J]. Critical Reviews in Food Science and Nutrition,2018,58(7):1059−1083. doi: 10.1080/10408398.2016.1230537
[56]	VARATHARAJAN V, HOOVER R, LI J, et al. Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase[J]. Food Research International,2011,44(9):2594−2606. doi: 10.1016/j.foodres.2011.04.050
[57]	TRUNG P T B, NGOC L B B, HOA P N, et al. Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties[J]. International Journal of Biological Macromolecules,2017,105:1071−1078. doi: 10.1016/j.ijbiomac.2017.07.131
[58]	HU A, WANG X, LI L, et al. Effects of annealing time on structure and properties of sweet potato starch[J]. Cereal Chemistry,2020,97(3):573−580. doi: 10.1002/cche.10272
[59]	伍婧, 李宗军, 李珂, 等. 韧化处理对淀粉品质特性的影响及应用研究进展[J]. 中国粮油学报,2015,30(9):8. [WU J, LI Z J, LI K, et al. Research progress on the effect of toughening treatment on the quality characteristics of starch and its application[J]. Chinese Journal of Cereals and Oils,2015,30(9):8. doi: 10.3969/j.issn.1003-0174.2015.09.027 WU J, LI Z J, LI K, et al. Research progress on the effect of toughening treatment on the quality characteristics of starch and its application[J]. Chinese Journal of Cereals and Oils, 2015, 30(9): 8. doi: 10.3969/j.issn.1003-0174.2015.09.027
[60]	许诗尧, 刘英, 胡忠泽, 等. 水热处理大米粉制备抗性淀粉研究[J]. 食品科技,2016,41(5):151−157. [XU S Y, LIU Y, HU Z Z, et al. Study on the preparation of resistant starch from hydrothermally treated rice flour[J]. Food Science and Technology,2016,41(5):151−157. doi: 10.13684/j.cnki.spkj.2016.05.029 XU S Y, LIU Y, HU Z Z, et al. Study on the preparation of resistant starch from hydrothermally treated rice flour[J]. Food Science and Technology, 2016, 41(5): 151-157. doi: 10.13684/j.cnki.spkj.2016.05.029
[61]	宫玉晶. 韧化及酶脱支处理对链淀粉溶出及慢消化淀粉形成的影响[D]. 哈尔滨: 哈尔滨商业大学, 2016. GONG Y J. Effect of toughening and enzymatic debranching treatment on chain starch solubilization and slow digestion starch formation[D]. Harbin: Harbin University of Commerce, 2016.
[62]	许美娟. 反复/连续韧化处理对谷类、薯类和豆类淀粉结构、理化及功能性质的影响[D]. 杨凌: 西北农林科技大学, 2018. XU M J. Effects of repeated/continuous toughening treatments on structural, physicochemical and functional properties of cereal, potato and legume starches[D]. Yangling: Northwest Agriculture and Forestry University of Science and Technology, 2018.
[63]	ZOU J, XU M, WANG R, et al. Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility[J]. International Journal of Food Properties,2019,22(1):898−910. doi: 10.1080/10942912.2019.1611601
[64]	丁月平. 苦槠淀粉理化性质及其体外消化特性研究[D]. 南昌: 南昌大学, 2019. DING Y P. Physicochemical properties of bitter chink starch and its in vitro digestive characteristics[D]. Nanchang: Nanchang University, 2019.
[65]	季寒一. 韧化处理对3种晶型淀粉理化特性的影响[D]. 长沙: 中南林业科技大学, 2019. JI H Y. Effect of toughening treatment on the physicochemical properties of three crystalline starches[D]. Changsha: Central South University of Forestry Science and Technology, 2019.
[66]	JAYAKODY L, HOOVER R. Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins-A review[J]. Carbohydrate Polymers,2008,74(3):691−703. doi: 10.1016/j.carbpol.2008.04.032
[67]	王洁, 代养勇, 董海洲, 等. 微波韧化辅助制备马铃薯抗性淀粉性质的研究[J]. 食品科技,2016,41(4):249−254. [WANG J, DAI Y Y, DONG H Z, et al. Study on the properties of potato resistant starch prepared with the aid of microwave toughening[J]. Food Science and Technology,2016,41(4):249−254. doi: 10.13684/j.cnki.spkj.2016.04.047 WANG J, DAI Y Y, DONG H Z, et al. Study on the properties of potato resistant starch prepared with the aid of microwave toughening[J]. Food Science and Technology, 2016, 41(4): 249-254. doi: 10.13684/j.cnki.spkj.2016.04.047
[68]	MALORZATA P, BEATA D, AGNUESZKA O, et al. Effect of hydrothermal modifications on properties and digestibility of grass pea starch.[J]. International Journal of Biological Macromolecules,2018,118:2113−2120. doi: 10.1016/j.ijbiomac.2018.07.063
[69]	王雨生, 尚梦珊, 陈海华. 重复韧化对普通玉米淀粉消化、理化性质和结构特性的影响[J]. 中国粮油学报,2022,37(7):77−84. [WANG Y S, SHANG M S, CHEN H H. Effect of repeated toughening on the digestibility, physicochemical properties and structural characteristics of common corn starch[J]. Chinese Journal of Cereals and Oils,2022,37(7):77−84. doi: 10.3969/j.issn.1003-0174.2022.07.012 WANG Y S, SHANG M S, CHEN H H. Effect of repeated toughening on the digestibility, physicochemical properties and structural characteristics of common corn starch[J]. Chinese Journal of Cereals and Oils, 2022, 37(7): 77-84. doi: 10.3969/j.issn.1003-0174.2022.07.012
[70]	曾凯骁, 王鹏杰, 任发政, 等. 高直链玉米Ⅲ型抗性淀粉研制及对消化功能的影响[J/OL]. 食品科学: 1−12 [2023-03-30]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220511.1623.004.html ZENG K X, WANG P J , REN F Z, et al. Preparation of type Ⅲ resistant starch of maize with high-amylose and its effect on digestive function[J/OL]. Food Chemistry: 1−12 [2023-03-30]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220511.1623.004.html
[71]	唐双. 复热可提高抗性淀粉含量型大米粉的制备及抗性淀粉形成机理研究[D]. 长沙: 中南林业科技大学, 2022. TANG S. Study on the preparation of rice flour with higher content of resistant starch after reheating and formation mechanism of the resistant starch[D]. Changsha: Central South University of Forestry Science and Technology, 2022.
[72]	卢艳华, 张二娟, 何小维. 退火处理对慢消化淀粉形成及性质影响[J]. 粮食与油脂,2010(7):20−22. [LU Y H, ZHANG E J, HE X W. Effect of annealing treatment on the formation and properties of slow-digested starch[J]. Grain and Oil,2010(7):20−22. doi: 10.3969/j.issn.1008-9578.2010.07.007 LU Y H, ZHANG E J, HE X W. Effect of annealing treatment on the formation and properties of slow-digested starch[J]. Grain and Oil, 2010(7): 20-22. doi: 10.3969/j.issn.1008-9578.2010.07.007
[73]	丁涌波. RS3和RS4基纳米抗性淀粉的制备技术及其结构和功能性质研究[D]. 重庆: 西南大学, 2018. DING Y B. Preparation and characterization ofretrograded starch nanoparticles andchemically modified starch nanoparticles[D]. Chongqing: Southwest University, 2018.
[74]	袁璐, 胡婕伦, 殷军艺. 微波辐射对淀粉结构特性的影响及其在淀粉类食品加工中应用的研究进展[J]. 食品工业科技,2020,41(18):330−337, 343. [YUAN L, HU J L, YIN J Y. Progress on the effect of microwave irradiation on structural characteristics of starch and its application in starch derived food processing[J]. Food Industry Science and Technology,2020,41(18):330−337, 343. doi: 10.13386/j.issn1002-0306.2020.18.052 YUAN L, HU J L, YIN J Y. Progress on the effect of microwave irradiation on structural characteristics of starch and its application in starch derived food processing[J]. Food Industry Science and Technology, 2020, 41(18): 330-337, 343. doi: 10.13386/j.issn1002-0306.2020.18.052

[1]	YAN Yizhe, XUE Xinhuan, PENG Baixiang, CHEN Zhenzhen, NIU Bin. Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch[J]. Science and Technology of Food Industry, 2023, 44(5): 36-42. DOI: 10.13386/j.issn1002-0306.2022050109
[2]	LU Lanfang, Zaxilazong, WU Jinju, WANG Zhan, SHEN Wangyang, YU Bo. Effects of Ultrasonic Treatment on the Structure and Physicochemical Properties of Millet Starch[J]. Science and Technology of Food Industry, 2021, 42(24): 60-67. DOI: 10.13386/j.issn1002-0306.2021040127
[3]	XU Yue, GUO Ya-nan, LI Shun-xiu, MA Jun, LI Ming-yue, WANG Zhong-jiang, JIANG Lian-zhou, LIU Jun. Effect of Ultrasound on the Structure and Properties of Oat Protein Oxidized Aggregates[J]. Science and Technology of Food Industry, 2020, 41(11): 85-91,116. DOI: 10.13386/j.issn1002-0306.2020.11.013
[4]	LIANG Wen-wen, GUO Jian, WANG Qiu-kuan, WU Long, REN Dan-dan, HE Yun-hai, CHEN Sheng-jun, CONG Hai-hua. Effects of Different Thawing Methods on the Structure and Properties of Silver Carp Myosin[J]. Science and Technology of Food Industry, 2019, 40(21): 7-12. DOI: 10.13386/j.issn1002-0306.2019.21.002
[5]	SHEN Kai-qing, LI Qian-ru, ZENG Shao-xiao, MIAO Song, ZHANG Long-tao, ZHENG Bao-dong. Structural and Functional Properties of Ferulic Acid-Rice Residue Protein Composite Film[J]. Science and Technology of Food Industry, 2019, 40(18): 201-206. DOI: 10.13386/j.issn1002-0306.2019.18.032
[6]	SHI Miao-miao, LI Dan, XIE Hui-fang, YAN Yi-zhe, LIU Yan-qi. Effect of high temperature frying on the structure and properties of potato starch[J]. Science and Technology of Food Industry, 2018, 39(1): 6-10. DOI: 10.13386/j.issn1002-0306.2018.01.002
[7]	MENG Fan-bing, LIU Da-yu, LI Yun-cheng, XIE Zhen-jian, ZHANG Yin. Research progress of the structures,properties and modifications of Konjacglucomannan[J]. Science and Technology of Food Industry, 2016, (22): 394-400. DOI: 10.13386/j.issn1002-0306.2016.22.068
[8]	CUI Sha- sha, ZHONG Jun- zhen, FANG Chong, LIANG Rui- hong, LIU Wei, LIU Cheng-mei. Relationship between solubility and structural properties of different low degree of hydrolysis of rice protein[J]. Science and Technology of Food Industry, 2016, (07): 86-91. DOI: 10.13386/j.issn1002-0306.2016.07.009
[9]	XU Li-bin, ZHENG Ling-jun, LU Xu, GUO Rui, ZHENG Bao-dong, ZENG Shao-xiao. Study on the separation, purification and molecular structure characterization of Phyllanthus emblica L. polysaccharide[J]. Science and Technology of Food Industry, 2015, (12): 127-132. DOI: 10.13386/j.issn1002-0306.2015.12.018
[10]	FAN Jin-bo, WANG Peng-jie, ZHOU Su-zhen, LV Chang-xin, FENG Xu-qiao. Advances in structure and physicochemical properties of casein micelle[J]. Science and Technology of Food Industry, 2014, (03): 396-400. DOI: 10.13386/j.issn1002-0306.2014.03.086

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	赵克东，阮长青，李志江，汤华成，王长远. 超声辅助制备抗性淀粉研究进展. 食品工业科技. 2025(05): 8-16 . 本站查看
2.	张楚佳，贾健辉，高嫚，王泽冉，刘颖，窦博鑫，张娜. 3种物理方法制备抗性粳米淀粉的结构与物化特性. 中国食品学报. 2025(01): 193-207 .
3.	聂童巧，邱永婷，袁传勋，金日生. 复合酶法制备高直链玉米抗性淀粉工艺研究及其结构表征. 食品科技. 2024(12): 258-266 .
4.	曹策. RS3型抗性淀粉的制备及在食品工业中的应用研究进展. 安徽农学通报. 2023(19): 100-105 .

Other cited types(4)

Get Citation

PDF

XML

Article Metrics

Article views (234) PDF downloads (27) Cited by(8)

Science and Technology of Food Industry

Progress in the Preparation of RS3 Resistant Starch by Physical Methods